Grapefruit

Fresh citrus juice is ideal for making granita; it is easy to extract and it freezes particularly well. For variety, use an equal amount of any type of citrus juice in place of grapefruit. Campari lends a pleasant bitterness and dash of color to grapefruit granita; add 3 tablespoons to the proportions below. To make apple granita, puree four peeled and cored apples in a food processor with 1/2 cup water and the juice of one lemon (to preserve the color); strain, and you should have 2 cups juice. For watermelon granita, puree about 3 cups cubed melon in a processor; strain.

Try this technique with any mild, flaky white fish, including sole, tilapia, or turbot, all of which work nicely with the sauce. Brown butter—or buerre noisette, created when butter is cooked until the milk solids turn golden brown—is one of those à la minute (cooked to order) sauces that should be a part of any home cook’s repertoire, since it can be altered in countless ways. Nuts are classically paired with browned butter, as their flavors are complementary; citrus juice or wine balances the richness; and other ingredients, such as herbs, provide complexity. Since this recipe is so quick to prepare, you need to have your mise en place at the ready before you heat the pan. Toast and chop the hazelnuts, suprême the citrus, and put salt, pepper, and flour in separate dishes (for seasoning and dredging the fish) set near the stove.

You can use the same technique to make candied lemon or orange peel. The technique for candied grapefruit peel is slightly different (as detailed below) because more pith—the bitter white layer between the outer peel and the flesh of citrus fruit—must be removed.

Cut the avocados just before serving to keep them from discoloring.

The Grapefruit Gimlet (see photo) came as an inspiration upon tasting Charbay ruby red grapefruit vodka. Unlike other flavored vodkas, this producer actually uses real fruit in a natural process of infusion. Charbay pays Texas ruby red grapefruit growers premium prices to leave the fruit on the tree until they are overripe. Then they are shipped to California, where father-and-son distillers Miles and Marko Karakasevic grind the whole fruits—skins, pulp, and juice—then let them sit in alcohol for six months to extract the real fruit flavor. This essence is then strained and added to clear vodka. The result of this infusion is unlike any other flavored vodka. The beauty of our Grapefruit Gimlet is that it consists of only three ingredients: Charbay grapefruit vodka, fresh lime juice, and agave nectar. This recipe is very simple to make and really accentuates the grapefruit vodka. Make it and taste it and you’ll feel like you’ve just bitten into a sweet, ripe ruby red grapefruit through the skin. It’s refreshing and full flavored, and it begs for another sip.

The story of the Roselle highlights the creative process at Employees Only. After seeking a hibiscus cordial, bar manager Robert Krueger infused the dried blossoms into syrup for a delicious result. The citrus and floral elements immediately suggested a pairing with gin, and the botanicals in Tanqueray No. 10 specifically led to grapefruit. A quick shake revealed that the red of the hibiscus turns an iridescent rose when mixed—inspiring the drink’s name. The resulting drink is a reminder that a confident bartender should never be afraid of mixing a pink drink—or of drinking one, for that matter.

The ginger syrup for the grapefruit intensifies the citrus flavor while adding a bright yet subtle heat that cuts through the richness of the cakes and avocado.

We love to serve a variety of shapes and sizes of tartlet shells filled with different flavors of fruit curd; feel free to mix and match flavors to your liking. Similarly, you may choose to top some with meringue while leaving others unadorned. The ones pictured at right are filled with Lemon and Passion Fruit curds. Grapefruit Curd and Lime Curd work equally well. These tartlets are especially appropriate for garden parties or bridal showers.

You can refrigerate the filling, covered, for up to one day; let it soften at room temperature before using.

You can bake the cookies and make the filling a day ahead.

This salad is all about contrasts. The grapefruit adds a slightly tart punch to the creamy avocado, and the herbs add flavor and texture. This salad comes together in a flash because there’s no separate dressing—just a squeeze of lemon and a splash of olive oil.